Click here for a Chinese translation of Dr. Rui Hai Liu's biographical sketch.
Rui Hai Liu is an Associate Professor in the Department of Food Science at Cornell University in Ithaca, New York. Liu received his Ph.D. in Toxicology from Cornell University in 1993. He also holds a M.D. in Medicine and a M.S. in Nutrition and Food Toxicology. Prior to joining the faculty, Liu was a Research Associate in the Department of Clinical Sciences in the College of Veterinary Medicine at Cornell University.
His effort distribution is 60% research, and 40% teaching. Liu teaches an undergraduate course, FD SC 2100 Food Analysis, and two graduate-level courses, FD SC 6210 Food Lipids and FD SC 6220 Nutraceuticals and Functional Foods. He also participates in a team-taught Food Chemistry course (FD SC 4170 Food Chemistry), lecturing on lipid chemistry and food toxicology.
Dr. Liu’s research program focuses on diet and cancer, effect of functional foods/nutraceuticals on chronic disease risks, and bioactive compounds in natural products and herbal remedies for anticancer and antiviral activity. Specific interests include: 1) health benefits of phytochemicals in fruits, vegetables and whole grains; 2) food genomics and functional foods for disease prevention and health promotion targeted at cancers, cardiovascular disease, aging, and inflammatory diseases; and 3) natural products and herbal formulations for antiviral activity to hepatitis B and C.
Dr. Liu has published more than 80 original scientific papers in peer-reviewed journals. He has been ranked as one of the top 10 scientists by impact, average citations per paper, in the field of Agricultural Sciences by ISI (Institute of Scientific Information).
Dr. Liu was elected as a Fellow of the International Academy of Food Science and Technology (IAFoST) in 2008. He is also an elected Fellow of the Division of Agricultural and Food Chemistry (AGFD) of the American Chemical Society (ACS).
Dr. Liu is an Associate Editor of Journal of Food Science, and also a member of the Editorial Boards of the Journal of the Society for Integrative Oncology, Nutritional Journal, Molecular Nutrition and Food Research, The American Journal of Chinese Medicine, Journal of Food Science and Journal of Functional Foods.
He has been directly interviewed by numerous news media and scientific organizations about his research including the Associated Press, Reuters, ABC, CNN, CBS, the BBC, the New York Times, the Washington Post, the Wall Street Journal, Time Magazine, Newsweek Magazine, Science News, American Association for the Advancement of Science (AAAS), American Chemical Society (ACS), American Institute for Cancer Research (AICR), and Reader’s Digest. Hundreds of television and radio stations, newspapers and magazines around the world have reported the research of his group.